Baked Falafel

Ingredients

• 1 cup uncooked chickpeas, soaked 24 hours, drained, rinsed and patted dry
• 1/2 cup chopped shallot or yellow onion
• 3 garlic cloves
• 1 teaspoon lemon zest
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3/4 teaspoon sea salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon baking powder
• 1 cup chopped fresh cilantro leaves and stems, patted dry
• 1 cup chopped fresh parsley leaves and stems, patted dry
• 1 tablespoon extra-virgin olive oil, plus more for drizzling

Before you cook

• Soak the dried chickpeas in water for 24 hours.
• Drain and rinse the soaked chickpeas, then pat them completely dry.
• Chop the shallot, cilantro and parsley, and pat the herbs dry.
• Zest 1 teaspoon of lemon.

Steps

1. Heat the oven to 400F and line a baking sheet with parchment paper.
2. Add the soaked chickpeas, shallot, garlic, lemon zest, cumin, coriander, salt, cayenne, baking powder, cilantro, parsley and 1 tablespoon olive oil to a food processor.
3. Pulse until the mixture is well combined but still coarse, scraping the sides as needed.
4. Scoop the mixture with a 2-tablespoon scoop and shape 12 to 15 thick patties, keeping them loosely packed.
5. Pulse the mixture a few more times if it will not hold together, then re-shape.
6. Arrange the patties on the prepared baking sheet.
7. Drizzle the patties generously with olive oil.
8. Bake for 14 minutes.
9. Flip each patty and bake 10 to 12 minutes more, until golden and crisp.
10. Serve in pita with hummus, vegetables, herbs, pickled onions and tahini sauce.